Changes: Ajiaco Bogotano

Latest revision as of 11:35, 15 February 2020

Ingredients

1 onion, finely chopped
2 tbsp sunflower oil
1 garlic clove, crushed
½ tbsp dried thyme
4 boneless chicken breast, or 8 boneless chicken thighs
1 litre milk
1 litre water
450 g red-skinned potatoes (such as Desirée), diced
450 g white potatoes (such as King Edwards or Cara), diced
500 g small new potatoes, scrubbed and thickly sliced
4 sweetcorn ears, husks and silky threads removed, cut into 5 cm lengths
2 tbsp roughly chopped coriander
2 tbsp chopped parsley
salt and fresh ground black pepper

Egg salad

1 egg, hard-boiled and finely chopped
1 tbsp chopped parsley
1 tbsp chopped coriander
2 tbsp double cream or soured cream
salt and fresh ground black pepper

Hot pepper sauce

1 tbsp chopped coriander
1 tbsp chopped parsley
1 spring onion, chopped
1 fresh red or green chile, deseeded and finely chopped
2 tbsp white wine vinegar
1 tbsp olive oil
salt
sugar

Directions

Fry the onion gently in the oil in a large saucepan until tender, without browning.
Add the garlic and thyme and fry gently for about 1 more minute.
Raise the heat and add the chicken pieces.
Fry until lightly browned.
Add the milk, water, all three types of potato, and salt and pepper.
Bring to the boil, and then reduce the heat and simmer, covered, for about 40 minutes.
Remove the chicken pieces with a perforated spoon and as soon as they are cool enough to handle, shred into small pieces.
Stir the soup with a wooden spoon to help the potatoes break down and thicken the soup.
Add the sweetcorn and continue cooking over medium heat for another 10 minutes, stirring from time to time, until the sweetcorn is tender.
Add the herbs and shredded chicken, and cook for a final minute or two.
While the soup is cooking prepare all the garnishes.
To make the egg salad, mix all the ingredients and spoon into a small bowl.
To make the hot pepper sauce, mix the ingredients, adding salt and sugar to taste, and place in another small bowl.
Put the capers and cream in separate bowls.
Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.

@@ Line 1: / Line 1: @@
+[[File:1479350010.jpg|thumb|300px|Ajiaco Bogotano]]
-==Description==
+==Ingredients==
+* 1 [[onion]], finely chopped
+* 2 tbsp [[sunflower oil]]
+* 1 [[garlic]] clove, crushed
+* ½ tbsp dried [[thyme]]
+* 4 boneless [[chicken breast]], or 8 boneless [[chicken]] thighs
+* 1 litre [[milk]]
+* 1 litre [[water]]
+* 450 g [[red-skinned potato]]es (such as Desirée), diced
+* 450 g [[white round potato|white potatoes]] (such as King Edwards or Cara), diced
+* 500 g small [[new potato]]es, scrubbed and thickly sliced
+* 4 [[sweetcorn]] ears, husks and silky threads removed, cut into 5 cm lengths
+* 2 tbsp roughly chopped [[cilantro|coriander]]
+* 2 tbsp chopped [[parsley]]
+* [[salt]] and fresh ground [[black pepper]]
+=== Egg salad ===
+* 1 [[egg]], hard-boiled and finely chopped
+* 1 tbsp chopped [[parsley]]
+* 1 tbsp chopped [[cilantro|coriander]]
+* 2 tbsp [[double cream]] or [[sour cream|soured cream]]
+* [[salt]] and fresh ground [[black pepper]]
+=== Hot pepper sauce ===
+* 1 tbsp chopped [[cilantro|coriander]]
+* 1 tbsp chopped [[parsley]]
+* 1 [[spring onion]], chopped
+* 1 [[fresh chile pepper|fresh red or green chile]], deseeded and finely chopped
+* 2 tbsp [[white wine vinegar]]
+* 1 tbsp [[olive oil]]
+* [[salt]]
+* [[granulated sugar|sugar]]
+==Directions==
-[[Image: 1479350010.jpg|thumb|Ajiaco Bogotano  ]]
+# Fry the [[onion]] gently in the [[oil]] in a large [[saucepan]] until tender, without [[browning]].
+# Add the [[garlic]] and [[thyme]] and fry gently for about 1 more minute.
+# Raise the heat and add the [[chicken]] pieces.
+# Fry until lightly browned.
+# Add the [[milk]], [[water]], all three types of [[potato]], and [[salt]] and [[pepper]].
+# Bring to the boil, and then reduce the heat and simmer, covered, for about 40 minutes.
+# Remove the [[chicken]] pieces with a perforated spoon and as soon as they are cool enough to handle, shred into small pieces.
+# Stir the soup with a wooden spoon to help the [[potato]]es break down and thicken the soup.
+# Add the [[sweetcorn]] and continue cooking over medium heat for another 10 minutes, stirring from time to time, until the [[sweetcorn]] is tender.
+# Add the herbs and shredded [[chicken]], and cook for a final minute or two.
+# While the soup is cooking prepare all the garnishes.
+# To make the [[egg]] salad, mix all the ingredients and spoon into a small bowl.
+# To make the [[hot pepper sauce]], mix the ingredients, adding [[salt]] and [[granulated sugar|sugar]] to taste, and place in another small bowl.
+# Put the [[capers]] and [[cream]] in separate bowls.
+# Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.
+__NOTOC__
+[[Category:Colombian Soups]]
+[[Category:Chicken Recipes]]
-===Ingredients===
+[[Category:Fresh chile pepper Recipes]]
+[[Category:Double cream Recipes]]
-*1 [[Onion]], finely chopped
+[[Category:Sour cream Recipes]]
-*2 tbsp [[Sunflower Oil]]
+[[Category:Red-skinned potato Recipes]]
-*1 [[Garlic Clove]], crushed
+[[Category:White round potato Recipes]]
-*1/2 tbsp dried thyme
+[[Category:New potato Recipes]]
-*4 boneless [[Chicken Breast]], or 8 boneless chicken thighs
+[[Category:Corn Recipes]]
-*1 litre [[Milk]]
+[[Category:Green onion Recipes]]
-*1 litre Water
+[[Category:Hard-boiled egg Recipes]]
-*450g red-skinned potatoes (such as Desirée), diced
+[[Category:White wine vinegar Recipes]]
-*450g white potatoes (such as King Edwards or Cara), diced
+[[Category:Cilantro Recipes]]
-*500g small new potatoes, scrubbed and thickly sliced
+[[Category:Milk and cream Recipes]]
-*4 sweetcorn ears, husks and silky threads removed, cut into 5cm lengths
-*2 tbsp roughly chopped [[Coriander]]
-*2 tbsp chopped [[Parsley]]
-*salt and fresh ground [[Black Pepper]]
-For the egg salad:
-*1 egg, hard-boiled and finely chopped
-*1 tbsp chopped [[Parsley]]
-*1 tbsp chopped [[Coriander]]
-*2 tbsp double cream or soured cream
-*salt and fresh ground [[Black Pepper]]
-For the hot pepper sauce:
-*1 tbsp chopped [[Coriander]]
-*1 tbsp chopped [[Parsley]]
-*1 spring onion, chopped
-*1 fresh red or green [[Chilli]], deseeded and finely chopped
-*2 tbsp white wine [[Vinegar]]
-*1 tbsp [[Olive Oil]]
-*Salt
-*Sugar
-===Directions===
-*Fry the [[Onion]] gently in the oil in a large [[saucepan]] until tender, without
-browning. Add the garlic and thyme and fry gently for about 1 more minute.
-*Raise the heat and add the chicken pieces. Fry until lightly browned.
-*Add the [[Milk]], water, all three types of potato, and salt and [[Pepper]]. Bring to
-the boil, and then reduce the heat and simmer, covered, for about 40 minutes.
-*Remove the chicken pieces with a perforated spoon and as soon as they are cool enough to handle, shred into small pieces.
-*Stir the soup with a wooden spoon to help the potatoes break down and
-thicken the soup.
-*Add the sweetcorn and continue cooking over medium heat for another 10 minutes, stirring from time to time, until the sweetcorn is tender.
-*Add the herbs and shredded chicken, and cook for a final minute or
-two.
-*While the soup is cooking prepare all the garnishes. To make the egg salad, mix all the ingredients and spoon into a small bowl.
-*To make the [[Hot Pepper Sauce]], mix the ingredients, adding salt and sugar to taste, and place in another small bowl.
-*Put the capers and cream in separate bowls.
-*Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.
-==See also==
- [[Category:Colombian Soups]]       [[Category:Soups]]         [[Category:Recipes]]
-[[Category:Colombian Recipes]]
-[[Category:thyme Recipes]]
-[[Category:parsley Recipes]]
-[[Category:Sweetcorn Recipes]]